First off, before we dive head-first into a deliciously spiced-up applesauce, I’d like to give a huge shout-out to the ladies of The Magazine of Yoga for swooping in and rescuing me from my week full of southern fried food, super-sized breakfasts and magical wedding cake! I am honored to have my Farmer’s Market Succotash recipe featured today in their weekly “Really Healthy” column. The Magazine of Yoga is an inspiring online magazine focusing on living life to it’s fullest potential through simple appreciation of one’s body, mind, and spirit. It is the perfect escape to renew my lost energies and regain much needed balance after chowing down on a weeks worth of guilty pleasures! Thanks, ladies!
To continue on with the healthy theme, I have a fantastic and easy recipe to share. For those of you who made the Ginger-Zucchini Cupcakes and are wondering what to do with all that left over ginger – I’m going to be posting gobs of ways to use to it up throughout the fall season, so hang tight!
Chunky Ginger Applesauce
(makes 3 mason jars)
- 12-13 medium apples (I used McIntosh)
- 3/4 cup water
- 1/2 lemon, juiced
- 2 tbsp candied ginger, roughly chopped
- 1/4 cup honey
- 2-3 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp cloves
Core, peel and slice apples into 8ths. Pulse ginger in food processor until ginger is chopped fine. Heat all ingredients in large pot until water begins to boil. Reduce heat to med-low and cover. Cook for about 30-35 or until apples are mostly cooked down. Stir occasionally.